Tag Archives: Princeton Echo

Chefs Team Up with Griggstown Farm; Mistral Opens in King of Prussia; Where to Dine on Excellent Ramen & Breast of Veal, Finding Nectar on a Human Scale

Talk about a mixed bag! Today’s post runs the gamut from coq au vin and crispy pork riblets to authentic ramen and hard-to-come-by Italian-style breast of veal. Oh yes: and how you can experience collecting nectar like a bee.

Inaugural Video of Griggstown Farm Chicken Channel Features Chef Chris Albrecht of the Ryland Inn

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Coq au Vin, Griggstown Chicken Channel

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Chris Albrecht & George Rude, Sr., Griggstown Chicken Channel

 

 

 

 

 

The folks who raise Griggstown’s chickens and other premium, all-natural birds have launched a YouTube channel that has New Jersey’s top chefs demonstrating how to put those birds to excellent use, and pairs each video with related special offers. I sat in on the first taping and got the behind-the-scenes scoop while Albrecht demonstrated making coq au vin. My full report here, in the March issue of The Princeton Echo.

A Second Mistral Opens in Newly Expanded King of Prussia Mall

The folks behind Princeton’s popular Elements and Mistral restaurants – Steve Distler & Scott Anderson – opened their second Mistral on March 1st, across the river in Pennsylvania. As I reported a  few months back, chef de cuisine for this newly constructed space is Craig Polignano, who left the Ryland Inn (and moved to Conshohoken) to take the post.

The bright and airy restaurant is larger than its older sibling – 111 seats inside and  48 outside – but just as stylish, although with a different aesthetic, dominated by pale, whitewashed wood tones accented with bright azure.

Below are highlights from my first meal there. Three of us shared seven dishes, each so impressive that it was hard to pick favorites. The menu structure is mostly small plates (like its Princeton forebear), but the selections are unique to KOP. If you go: locating the restaurant is tricky. It’s next to Nieman Marcus. Look for the sign for Grand Lux Cafe – Mistral is below.

Maitake

Pork Riblets w/scallion pancake, shiitake, English cucumber – Mistral KOP

Cavatelli

Ricotta Cavatelli w/roasted squash, capers, pecorino tartufo, & yolk – Mistral KOP

 

 

 

 

 

 

 

Salmon

Olive Oil-Poached Organic Salmon w/onion, baby beet, mustard, buttermilk – Mistral KOP

 

 

 

 

 

 

Food for Thought logo

My Food for Thought column in March’s Princeton Echo is chock-full of happy finds, including:
A don’t-miss, 3-course ramen meal prepared by an expert is coming up for one night only inside Princeton’s Nomad Pizza restaurant. Here are pics from a previous one:

ramen-mushroom

Frank Caponi’s Mushroom Ramen

 

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Frank Caponi’s Chasu Ramen

 

 

 

 

 


A Central Jersey Italian restaurant offering roast breast of veal that beats my own mother’s version. Here’s a pic from the meal that won me over:

breast-of-veal-2

Breast of Veal, Chick & Nello’s Homestead Inn

Think you know all about how bees gather nectar? I guarantee you’ll be gobsmacked by what you didn’t know at this small but captivating display in Ewing at The College of New Jersey.

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Jessica Rath, Resonant Nest, Photo by Brian Forest

All details here.

 

See You on the Radio;NOFA-NJ Winter Conference; Tiffin Service; Drunk History; Italian Dried Pasta Recommendation

Listen in to Sergeantsville’s WDVR on Monday, 1/9

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I will be co-hosting “Let’s Talk” with my friend Walt Haake from 3 to 5 pm. We’ll be discussing restaurants and dining in Hunterdon and Bucks counties, food and dining trends for 2017, and myriad other food-related topics.

Joining us are those inimitable Canal House Cooking gals, Melissa Hamilton & Christopher Hersheimer, who host the “Canal House Cooking Hour” on WDVR each Wednesday at 4 pm.

For me, it’s a blast from the past, bringing me back to my radio years hosting “Dining Today” in the Princeton area. WDVR can be streamed live or listened to on 89.7 FM in Bucks & Hunterdon, 96.9 FM in Trenton/Princeton, and is simulcast over WPNJ 90.5 in Easton, PA. Please join us!

Calling all NJ Organic Home Gardeners & Farmers Market Aficionados

nofa-winter-conf-2016

The 27th annual conference of the Northeast Organic Farming Association of New Jersey (NOFA-NJ) is taking place at Rutgers New Brunswick on Saturday & Sunday, January 28 & 29. Many of the scheduled expert speakers and 25+ workshops address cutting-edge issues of concern to home gardeners, cooks, and CSA members. Among them:

  • No-till vegetable gardening
  • Uncommon fruits for every garden
  • The past, present, and future of CSAs
  • Fermentation
elizabeth-henderson

Elizabeth Henderson will speak on the past, present, and future of CSAs

Among the presenters is Elizabeth Henderson, who founded one of the nation’s first CSAs almost three decades ago. She will speak on a subject near and dear to my heart: food justice for farmers, farm workers, and consumers. Read my preview interview with Ms. Henderson here in the January issue of The Princeton Echo.

For cost and registration details, click here.

January’s Wide-Ranging Food for Thought Column: Tiffins, Food History on TV, Traditional Dried Italian Pasta from an Historic VillageFood for Thought logoMy Tiffin Express is a Plainsboro-based business that delivers home-style Indian meals daily to 6 pick-up locations around the area. I tried it and report on the results.

Much to my astonishment, I am recommending you tune in to the Comedy Central show, Drunk History, which is as informative as it is amusing. Find out why. Hint: artichoke wars and the great molasses flood.

I was tickled to read the story in the 1/4/17 New York Times about the resurgence of Italian dried pastas made with 100% Italian durum wheat, which appeared after I shared a recommendation for exactly that from none other than Rome food expert – and Jersey girl – Katie Parla. (p.s.: Look for my profile of Parla in the winter 2017 issue of Edible Jersey, which should hit the streets any day now.)

Specifics on all the above, here in the January 2017 Princeton Echo.

 

 

 

Catching Up: Fresh Local Pasta; Fresh Local Rice; Chefs with Non-Culinary Sidelines; New BBQ in Lambertville; Foodie Gift Idea for New Parents; More

t has been 2 months since I last posted here. One reason for this lapse is personal: lots of wonderful major life events, including welcoming my first grandchild and gaining a second wonderful son-in-law. The other is global: trying to regain my balance since the election, which I consider an unmitigated disaster. (This is a blog about food and dining, not politics. But I won’t be offended if you want to stop following it because of the preceding statement. In fact, if you voted for the incoming administration, I wish you would unfollow me.)

Here are the stories – some among my all-time favorites to write – that appeared in the interim:

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1. My profile of the Zeck brothers and their fresh, inventive, all-natural LoRe pastas made with local ingredients – including grains. This story made the cover of the current (i.e. holiday 2016) issue of Edible Jersey

2. My interview with Jim Lyons about the rice varieties he grows on his Pennington farm, Blue Moon Acres, which was my November feature story in the Princeton Echo

3. I followed that up in the December Echo by having 3 Princeton-area chefs tell, in their own words, about the passions they enjoy outside the kitchen: Crawford Koeniger (auto engine rebuilding), Dennis Foy (well-respected fine artist), and  Max Hansen (hand-turned wooden spoons and spatulas; photo below).

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Max Hansen, courtesy the Princeton Echo

Food for Thought logoAmong the tidbits in my “Food For Thought” column over the last months:

  • More Than Q, the popular outlet for Texas-style barbecue, closed up shop at the Stockton Market and opened up in Lambertville
  • NJ resident and blogger Leena Saini has produced a beautiful and eminently useful book for introducing babies to a world of flavors. Read all about Around the World in 80 Purees here. (Scroll down)
  • New ventures for Shibumi Mushrooms, and musical chefs’ chairs: Chris Albrecht takes over the kitchen at the Ryland Inn, while Craig Polignano leaves that post to become the opening chef at the forthcoming Mistral II in King of Prussia, PA. Details on both here.

From Dishwasher to Exec Chef; Upcoming Events: 1 on Nature & Creativity & the other, Halloween Fun; News re Brick Farm Tavern & First Field Ketchup

3 Princeton Area Chefs Tell Their Stories of Working Their Way from the Bottom Rung to the Top of the Restaurant Kitchen Ladder

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For the 2016 Harvest Dining issue of US 1, I approached executive chefs at 3 of the Princeton area’s most popular and revered food establishments for the stories of how they navigated their way from the lowest to the top position. That all 3 are Hispanic immigrants with no English at the start speaks volumes. (Donald T***p please take note.) Read about the journeys of Juan Mercado of One53, Jose Lopez of Nassau Street Seafood, and Edgar Urias of Blue Point Grill here.

 

Nature-as-Muse Workshops at Princeton’s Mountain Lakes Preserve Feature Successful Perfumer, Food Artisan, Graphic Designer, and Poet

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Gab Carbone of the Bent Spoon, Courtesy Princeton Echo

The bad news is that this series of October workshops mounted by Friends of Princeton Open Space is sold out. The good news is there probably will be more to come. So if you’re interested in upping your creativity quotient, check out this unique series of open-air walks and a related workshop. Each is led by a different successful professional on four consecutive Sundays: a perfumer from Firmenich (scent), an independent graphic designer (color), a poet (words), and the inimitable Gab Carbone of the Bent Spoon ice cream shop (flavor).

I share all the fascinating details here, in the October issue of the Princeton Echo. Bonus: Get to know Princeton mover-and-shaker Fran McManus, the genius behind the workshops.

Halloween Fun for Grown-ups and New Milestones for Brick Farm Tavern and First Field (the NJ Ketchup Folks)

Food for Thought logoCheck out my “Food for Thought” column in October’s Princeton Echo for details on:

  • Tre Piani & Planet Apothecary teaming up for their Witches & Warlocks Ball
  •  Menu details for the upcoming (and already sold out) dinner at the Beard House by Brick Farm Tavern Chef Greg Vassos on October 22
  • The newest product from the First Field Jersey Ketchup folks which surprised even owners Theresa Viggiano & Patrick Leger in its popularity. (Hint: it’s not ketchup)

Birthing a NJ Vineyard; Jim Nawn on His Newest Princeton Resto; Finds Galore – Fancy Food Show, Hidden Montgomery Gem, and 2 Gorgeous Event Venues

Have you fantasized about starting your own vineyard & winery? Here’s one couple’s story

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In some ways, Beverly Tepper and Mark Pausch of Rocky Hill are typical of couples who take the plunge. But they do have a unique advantage: both are accomplished scientists in fields that apply to winemaking, specifically taste sensation (her) and yeast fermentation (him). My story about their journey and nascent Monmouth County vineyard, here in the Fall 2016 issue of Edible Jersey.

First came Agricola & Great Road Farm. Then the buyout of Main Street Cafe, Bistro, & Commissary. Just debuted is Dinky Bar & Kitchen in Princeton’s new Arts & Transit neighborhood. Next…

 

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Dinky Bar Interior, Courtesy Princeton Echo

There is a next, as restaurateur Jim Nawn reveals in my far-ranging conversation with him about his new and future projects here in the September issue of the Princeton Echo.

Food News: Winning Finds from the Fancy Food Show, Excellent From-Scratch Middle Eastern Fare in a Hidden Location, High-end Caterer at Lakeside and Farmside Locations

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Details on all these in my “Food for Thought” column in the same September Echo issue, here.

 

Princeton’s One-and-Only Ivy Inn; Gourmet Hot Dogs in Lawrenceville; Excellent Lunch in Lambertville

Ivy Inn Princeton Echo

Ivy Inn, courtesy the Princeton Echo

Out-of-towners are always surprised to learn there’s something akin to a dive bar in toney Princeton. Even more remarkable, the place draws regulars from every economic, educational, and social strata in the area. On Saturday, August 6th, the Ivy Inn celebrated its 50th anniversary. Leading up to that I polled townies, visitors, and the Ivy’s owner, Richey Ryan, about its unique and lasting appeal. Here, in the August issue of The Princeton Echo.

Princeton University Eating Club Spawns Gourmet Hot Dog Eatery (Plus: NJ’s Own Hard Apple Cider Debuts and Jammin’ Crepes Readies Its First Truck)

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Tower Dogs, a casual eatery that opened in Lawrenceville in June, is a collaboration between the Tower Club’s longtime chef and a club board member. Chef Jim Forkel spent years perfecting his now-proprietary hot dog recipe, which is the star of a full-blown menu of gourmet dogs. Details here, in my “Food for Thought” column in that same August issue of The Princeton Echo. (Along with info on Ironbound Cider, named for the Newark neighborhood not far from where its NJ-grown apples are turned into hard cider, and on The Flying Crepeze, the truck that will start dispensing Jammin’ Crepes’ popular wares in the coming weeks.)

Annie’s Gourmet-to-Go: A Pleasant Surprise in Lambertville

I must thank food writer Susan S. Yeske for introducing me to Annie’s, where we shared a terrific lunch recently. Back in 2013 owner and chef Debra Caucci took over the spot on North Union Street that had been Ennis’ Market and named it after her mother. She serves fresh, from-scratch, generously portioned breakfast and lunch fare, both for eating-in and taking-out.

Annies porchetta sandwich

Porchetta Sandwich, Annie’s Gourmet-to-Go, Lambertville. Photo courtesy www.anniesnj.com

I was won over by her Sicilian porchetta sandwich of pan-roasted, properly herbed (and garlicked) pork, broccoli rabe, and sharp provolone on a warm, crisped ciabatta roll. For a side dish I chose m macaroni salad – made with small pasta shells, if I recall correctly – that took me back to my grandmother’s own. Not realizing the sandwich came with its own side, Susan and I had also ordered a wedge salad to share, and that, too, was fresh, generous, and perfected executed. (The menu board shown above isn’t quite up to date; among other things, a number of salads have been added.)

Annie’s is open everyday but Tuesday, with different hours on weekdays and weekends.

Kitchen Twins in Edible Jersey; Princeton Carillon in NJ Monthly; Masala Grill Farewell in Princeton Echo

You watched them on “Chopped Junior” and “Rachael Ray”…

Kitchen Twins

Photo by Andrew Wilkinson, Courtesy of Edible Jersey

…and you may have purchased their most successful product: Kitchen Twins shake-and-bake kale chips, available at 300+ markets nationwide. Now get to know Lawrenceville’s 12-year-old dynamic duo, Emily & Lyla Allen (above), who I profile here in the High Summer issue of Edible Jersey.

I admit it: before I watched and heard Princeton University’s carilloneur, Lisa Lonie play, I didn’t even know the difference between church bells and carillons

Lisa Lonie NJ Monthly

Photo by Robert Yaskovic, Courtesy of New Jersey Monthly

Turns out that not only do carillons make beautiful music, but everything about them is fascinating. Including Princeton’s 67 cast-bronze bells (the fifth largest carillon in the world) and Lonie herself –  Princeton’s first female carilloneur and a repository of carillon knowledge. (Two examples: Philip Glass has composed for the carillon, and not all that long ago, Lonie would have been termed a carilloneuse.) With Princeton’s summer carillon festival underway through August, now’s the time to read my profile here, in the July issue of New Jersey Monthly.

After 20 years, Masala Grill says goodbye – and thanks – with a blowout open house

Owner Suchitra Patel didn’t want to leave the modest Chambers Street space she had leased in Princeton for two decades, but when the time came she knew exactly how to thank her many loyal fans. Two-hundred people showed up on the final day. Here’s my report – and where to find her food now – in the July installment of Food for Thought in the Princeton Echo.

New Supper Club Series; Fish Buying Conundrum; Restaurant News

SUPPER CLUB @ REFURBISHED CEDAR GARDENS TO HOLD BEARD HOUSE-STYLE DINNERS

The family behind Buy-Rite Wines & Liquor recently purchased and renovated the venerable Cedar Gardens in Hamilton, and they are mounting ongoing guest-chef dinners in one of the smaller, more intimate rooms. The first is happening this Thursday, May 12th, with guest chefs from Trenton Social, which suffered a devastating fire very recently. Check out the menu below, especially the first course which is an homage to pork roll/Taylor ham. Since time is of the essence – reservations are requested by noon on Monday, May 9th – I’m posting the press release just as I received it.

Cedar Gardens

Cedar Gardens

Trenton Social Brings ‘Road Show’ to Buy-Rite’s Supper Club at Cedar Gardens  

HAMILTON – Trenton Social’s owner T.C. Nelson, his chef Byron DeLeon and their staff will headline a special wine dinner starting at 6:30 p.m. Thursday evening, May 12, at Buy-Rite’s new Supper Club at Cedar Gardens, here.
Last Sunday morning, a car crashed into Trenton Social, causing extensive damage and temporarily shuttering the popular restaurant.  That hasn’t stopped Nelson and DeLeon’s culinary creativity, however.
With the acclaimed Loire Valley winemaker Clement Berthier coming to the area for one night, Nelson and the Buy-Rite team behind the Supper Club knocked heads and came up with a plan to both show support for the Trenton Social community and welcome, in proper style, one of the great vintners in France.
Nelson and DeLeon will present a four-course menu to pair with five of Berthier’s wines. The price, including all food, wines, taxes and tip, is $80 per person. The dinner is open to the public; seating is limited and reservations are required.

The Loire Meets the Delaware; Berthier Wines, Trenton Social Cuisine

1st course: Pork Roll Tribute: Pork Roll Spring Roll; Pork Roll ‘Nita
2015 Clement et Florian Berthier Sancerre Rose

2nd course: Crab Mousse with Caviar and English Cucumber
2014 Clement et Florian Berthier Coteaux du Giennois Blanc
2014 Clement et Florian Berthier Pouilly Fume

3rd course: Blackened Salmon with Mango-Roasted Red Pepper-Cucumber Salsa; Truffled-Sea Salt Fries and Seasonal Vegetables
2014 Clement et Florian Berthier Coteaux du Giennois Rouge
2014 Clement et Florian Berthier Coteaux du Giennois L’Inedit

4th course: Key Lime Tart

The Supper Club is located within the Buy-Rite/Cedar Gardens facility at 661 Route 33 in Hamilton.,Reservations must be made by noon Monday, May 9. To reserve, please call 609-931-9463 and ask for Chris, or visit www.squareup.com/store/cedargardensupperclub and link to Supper Club events.

BUYING FISH & SEAFOOD: SLIPPERY AS AN EEL

Saidur Rehman, McCaffrey's Lead Seafood Dept. Manager

Saidur Rehman, McCaffrey’s Lead Seafood Dept. Manager

I confess my personal struggles and report on others’ recommendations here, in the May issue of The Princeton Echo.

MORE RENOVATIONS AT THE ALCHEMIST & BARRISTER; HOAGIE HAVEN BOTTLES A CULT SAUCE; McCAFFREY’S MARKETS GROWS TO 6 STORES

Food for Thought logoThere are now 76 beer taps at the A&B in Princeton, plus improved open-air dining in its beloved rear pub. Hoagie Haven has its own cult followers (among them, Jon Stewart), and so does one of its proprietary sauces, now available bottled, online and in stores. Family-owned McCaffrey’s is expanding from 4 to 6 stores in central NJ & nearby PA. Get the details here, in my “Food for Thought” column in May’s Princeton Echo.

Nina’s Waffles Coming to Princeton; Highly Recommended: Nektar in New Hope; Babeth’s Feast Frozen Gourmet

Nina’s Authentic Liege Waffles & Housemade Ice Cream: in New Hope, Doylestown, Sergeantsville and now Princeton

If you’re a fan of Liege waffles – made from yeasted dough instead of non-yeasted batter and caramelized with pearl sugar – you know they’re hard to come by. When Nina’s Waffles & Ice Cream opens its doors on Nassau Street come mid-April, these delicacies will become available to Princetonians. Along with a rotating roster of 130 housemade ice creams will be a menu of savory options, all created by Nina’s co-owner and chef, Shawn Lawson. If that names rings a bell, find out why, here in my interview in the April issue of The Princeton Echo. 

Nektar in New Hope

I’m just going to come right out and say it: there are a lot of mediocre restaurants in New Hope. So when Nektar on West Mechanic Street was recommended by a trustworthy acquaintance, I jumped on the chance to try this modern, Mediterranean-influenced bistro that focuses particularly on pairing its small plates (in reality, mostly medium plates) with a smart selection of wine, beer, and whiskeys.

My friend did not lead me astray. I was doubly lucky in that my dinner coincided both with Lambertville-New Hope restaurant week and a 24-hour long taste of late spring weather (in March!), that allowed us to dine on the patio, right alongside the river and across from the Bucks County Playhouse.

There were three of us, so we got to try every dish but one on the $25, 3-course special menu. (There was also a $35 option, and both came with optional $20 wine pairings.) Each dish was tasty, interesting, and beautiful, and went well with our chosen bottle: Il Cacciatore di Sogni “Rosso Conero” DOC montepulciano for $32. Here are the delicious details.

Course 1: Pre-appetizers? (If so, pretty hearty and sizeable)

Goat cheese & potato croquettes with roasted red pepper sauce. Nektar, New Hope

Goat cheese & potato croquettes with roasted red pepper sauce. Nektar, New Hope

Meatball sliders with fonina & basil. Nektar, New Hope

Meatball sliders with fonina & basil. Nektar, New Hope

Avocado yogurt dip w/za'atar-spiced pita chips. Nektar, New Hope

Avocado yogurt dip w/za’atar-spiced pita chips. Nektar, New Hope

Course 2: Appetizers?

Warm goat cheese-potato parfait w/olive & arugula. Nektar, New Hope

Warm goat cheese-potato parfait w/olive & arugula. Nektar, New Hope

Bacon-wrapped dates w/almonds & roasted red pepper sauce. Nektar, New Hope

Bacon-wrapped dates w/almonds & roasted red pepper sauce. Nektar, New Hope

Italian grilled cheese (provolone, fontina, Parmesan) w/roasted tomato & pesto mayo. Nektar, New Hope

Italian grilled cheese (provolone, fontina, Parmesan) w/roasted tomato & pesto mayo. Nektar, New Hope

Course 3: More substantial small plates?

Chicken thigh (coq au vin style) w/pappardelle pasta. Nektar, New Hope

Chicken thigh (coq au vin style) w/pappardelle pasta. Nektar, New Hope

Spicy lamb merguez sausage w/pita, avocado tzatziki, onion, & tomato. Nektar, New Hope

Spicy lamb merguez sausage w/pita, avocado tzatziki, onion, & tomato. Nektar, New Hope

We also had a timbale of baked pasta and finished off our meal by adding on a big goblet of decadent chocolate pudding with whipped cream. I should also mention that our server, Jessica, was delightful, responsive, and very well informed. To repeat myself: Nektar Wine, Beer, & Whiskey Bar is highly recommended.

Babeth’s Feast, NJ Sea Salt, Blue Point Grill Expansion

Frozen gourmet that’s not an oxymoron? Sea salt harvested off Barnegat Light that rivals Maldon?? An expansion of a popular Nassau Street restaurant in a space that seemingly can’t hold any more???

All is explained here, in my “Food for Thought” column in the April issue of The Princeton Echo. 

Photographing Food Makes It Taste Better. Whaaa?; 12 Farms Benefit Dinner; Nomad Pizza in Princeton

Instragramming = More Yum?

Photo: Konstantin Trubavin/Corbis, on nymag.com

Photo: Konstantin Trubavin/Corbis, on nymag.com

My friend Joel Burkam, a psychologist, recently sent me an article that concludes: “The act of taking a picture before eating — including all of the natural-light seeking and angle tweaking that goes into it — can actually make food taste better.”

What the heck?? Get the scientifically proven facts, here in  The Scientific Case for Instagramming Your Food, from NY Magazine‘s column, “The Science of Us.”

Burkam explained it to me thus: “It’s simple Pavlovian conditioning! The visual representation provokes autonomic responses within the body associated with the previous memories/tastes attached to the item. Perceived as desire/passion, etc.which winds up enhancing the taste.”

Hightstown’s 12 Farms Restaurant Donating Pay-What-You-Will Benefit Dinner

12farms.com

12farms.com

I love when two personal favorites join together for a good cause. On Friday, March 18th my favorite Hightstown restaurant, 12 Farms, is preparing and donating a 3-course meal at One Table Cafe, a monthly pop-up run by the folks at Trinity Church in Princeton. (I’ve written about their annual St. Nicholas bazaar.) All are welcome to this “donate what you can” dinner, with net proceeds going to 4 causes: Mercer Street Friends, Trenton Area Soup Kitchen, Bread for the World, and Episcopal Relief & Development.

The dinner commences at 6:30 and in honor of Women’s History Month, will feature these guest speakers:
– Judith Donohue Hutton, CEO, YWCA Princeton
– Dr. Cecelia B. Hodges and the Witherspoon/People’s Verse Speaking Choir

Dress is casual, children are welcome, and reservations are a must and should be made by Tuesday, March 15. Phone 609.924.2277, ext. 352. For more info on the cafe, visit onetablecafe.org.

Nomad Pizza Opening in Princeton

If you who follow me on facebook and twitter you already know that owner Tom Grim is bringing his popular wood-fired pizza to the Princeton Shopping Center this spring. This will be the fourth Nomad, with two in Philly and the original in Hopewell. Get all the details in my interview with Grim in the March issue of the Princeton Echo.